5 or 6 medium size summer squash (about 2 to 2 1/2 lbs)
2 boxes cornbread stuffing mix
1 c. milk
4 large eggs
2 c. shredded mild or medium cheddar cheese
sea salt
black pepper
poultry seasoning
1/2 medium size vidalia onion (optional)

Preheat oven to 350
Wash and cut squash into bite size pieces (approx. 1 to 1/2 inch)
In large bowl mix squash, cornbread stuffing mix, cheddar cheese, salt, pepper, poultry seasoning, and onions (if you do not like onions you may leave them out)
Oil 9x13 baking dish
Pour squash mixture into baking dish
In a bowl whish together eggs and milk until smooth
Pour over squash mixture
Cover with foil and bake for 1 hour
Remove foil and bake and additional 10 to 15 minutes or until top begins to brown
Serve warm